In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in the broccoli florets and sauté for an additional 3-4 minutes.

Pour in the chicken broth and almond milk, then bring to a simmer.

Once the mixture is simmering, add the cooked shredded chicken, nutritional yeast, onion powder, garlic powder, salt, and pepper.

Let the soup simmer for 15-20 minutes, or until the broccoli is tender.

Using an immersion blender, blend the soup until smooth, or transfer to a blender in batches and blend until desired consistency is reached.

If you prefer a thicker soup, mix cornstarch with a little cold water to create a slurry and stir it into the soup, cooking for an additional 5 minutes.

Remove from heat and stir in the shredded cheddar cheese until melted and well combined.

Serve hot, garnished with extra cheese if desired.